Honey Sriracha Chicken Foil Packs

Name: Honey Sriracha Chicken Foil Packs
Yield: 4 servings
Cuisine: American
Ingredients: 1/2 cup uncooked instant brown rice; 1/2 cup water; 16 ounce bag of frozen veggies thawed; 4 boneless skinless chicken breasts; 2 tablespoons honey; 2 tablespoons fresh lime juice; 1 tablespoon Sriracha sauce; 1 tablespoon chopped fresh cilantro

cindybear @cindybearcooks

#GoldenApron23 week 21. Foil packs good for all in one meals and busy nights. I forgot to put the cilantro on.

cindybear @cindybearcooks

#GoldenApron23 week 21. Foil packs good for all in one meals and busy nights. I forgot to put the cilantro on.

Saved

Ingredients

4 servings

1/2 cupuncooked instant brown rice
1/2 cupwater
16 ouncebag of frozen veggies thawed
4boneless skinless chicken breasts
2 tablespoonshoney
2 tablespoonsfresh lime juice
1 tablespoonSriracha sauce
1 tablespoonchopped fresh cilantro

Saved

Steps

1

Heat oven to 350 degrees Farenheit. In small bowl, mix rice and water. Soak for 5 minutes then drain. Stir in thawed vegetables.
2

Cut 4 10x12 sheets of aluminum foil (heavy duty is best). Spray center of each piece with cooking spray. Spoon one fourth of the rice mixture on center of each sheet. Top each with 1 chicken breast.
3

In small bowl, mix honey, lime juice and Sriracha sauce. Spoon evenly over chicken.
4

Bring up 2 sides of foil so edges meet. Seal edges making tight 1/2 inch folds fold again allowing space for heat circulation and expansion. Fold other sides to seal. Place packets on ungreased cookie sheet with sides.
5

Bake about 30 minutes or until juice of chicken is clear and thickest part of chicken is at least 165 degrees.
6

Let stand 5 minutes. Sprinkle with cilantro.